Mooseshrimp Recipes

Steps:

• In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
• Seal the bag and shake a few times to combine the ingredients well.
• Peel and devein the shrimp, leaving the tail sections intact, rinse them under cold water and place them in the plastic bag with the flour mixture.
• Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
• Save the remaining flour mixture in the bag.
• In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
• In a pot, heat the oil to 375°F.
• Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
• Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
• Immediately coat with moose sauce.

Steps:

• Preheat oven to 200°F
• Wrap tortillas in foil and heat until warmed through.
• Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
• Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
• Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
• Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
• Serve on warm tortillas.